tender and moist

anonymous asked:

How do you spot out an infj?

There are many ways to spot an INFJ. Here are just a few. 

  • Speak in coding. INFJs pop out of the abyss and respond well to codes. They will attempt to understand and give a truthful answer. They will respond in the same language that you use–whether it’s pig latin, morse code, or yiddish. 
  • Ask random quiet people who appear angry or bothered, “Why you mad bro?” If they are INFJ, and if he or she is not actually mad or bothered, they’ll be surprised but intrigued. (They’re not easy to approach because of a case of RBF, but do it anyway because they’re great anyway)
  • Leave immediately after asking your question, INFJs enjoy a mystery. 
  • INFJs are stylish. Keep an eye out for a fashion model. 
  • INFJs walk confidently. They also trip confidently. 
  • Begin singing in a public area. If the INFJ likes music, they won’t join, but they will be interested and look at you with a slight quirk of their lips, also eyebrows will be appreciative and daring. **Make sure you keep a close eye on your crowd. INFJ will be difficult to spot in this scenario. 
  • Use strange adjectives. Most specifically, tart, tender, young, rigid, moist, and fruitful. For example, say, “This bag of skittles is very young, despite the time of year.” An INFJ, among other types, will pop out of the crowd and say, “What!?” They also may respond with something relevant to your phrase, and equally as confusing for listening years.

These are fullproof ways to spot an INFJ. 

But, genuinely, I don’t know. People don’t wear shirts with their personality types on them. I just find them because I’m attracted to  a certain type of people. My friends always end up being INFJs, INTJs, INTPs, ENFPs, ENTJs… and it’s mostly a function of me sticking to people who talk and think a certain way. I don’t realize their types till later, and every time I’m like… well of course you’re one of those types.

If you’re an ENTP, you’ll in due time my sweet, sweet, rigid bird.

anonymous asked:

Takeshi, hibari, ryohei and tsuna hc for what kind of BJs really drive them crazy? Like what kind of move makes them lose it? (No pun intended)

~I nervously laughed when I saw this in my ask box thinking; ‘Now how am I going to do that?’ lol.~

admin adelheid


He likes watching you take it slow. The kind of slow that allows him to watch you run your tongue from the base of his shaft up to the very tip repeatedly until he’s completely rock hard for you. His jaw clenches as he hoarsely tells you to just put him in your mouth already. Watching the head of his cock softly disappear between your slick lips makes him lift his hips towards you a little. It always pulls out an extra tremulous moan from his throat when you finally grant his request. Especially when you let him hear you sucking at the head of his cock before you run the entire length of your tongue across that turgid tip.


Surprisingly, he’s not much for blow jobs. He prefers pleasuring you with his mouth and hands rather than the other way around simply because he prefers and feels more in control of the situation. However, if you manage to tie his hands behind his back and get his fly open you will find out he turns into a groaning, moaning mess when you trace your wet lips with the tip of his cock while lightly stroking his perineum. He won’t even have enough breath left to threaten you when you finally make him come so hard he shouts out your name loud enough for people out the door to hear.


Another surprising fact is that Sasagawa Ryohei likes soft and tender kisses from your moist lips when you ambush him with a blow job right after a cold, refreshing shower. The contrast of his cold skin and your hot mouth makes him hard faster than he can moan out your name so you would make sure you’ve just finished drinking some hot tea before you tackle him. You also discover that he loses control and begins to helplessly jerk his hips towards your kissers when you pair your mouth and hand to stroke his cock with gradually growing roughness. His knees give out from under him when you lightly pull at his testicles with your other hand and make him explode in your mouth.


Tsuna likes being asked first.

Having you look up at him with wide doe eyes while pressing your breasts to his firm chest as you beg him to ‘please let you put him in your mouth‘ is a sure fire way to melt that smile off his face and replace it with pure, dark want. Treating the head of his cock like it was your favorite kind of lollipop complete with the popping sounds you make when your lips end a thorough suck will guarantee to make him bite his lip hard. Feeling you moan in pleasure while you’re sucking on his erection coupled with the devilishly light scratches from your nails along his shaft and between his balls is a guaranteed way to get him to call out your name in a trembling whisper.


Meal Prep Sunday: Mason Jar Salad

Since it’s starting to get hot, I decided to keep lunch this week light and airy! And something that required minimal “cooking”. How do u pull that off? …..Salad DUH. Lol

I bought some mason jars from Target about a month ago, and for whatever reason u can’t just buy ONE, u have to buy the whole pack of 12. Long story short…I have HELLA mason jars just sitting in my cabinets. Lol. I decided to put them to work this week.

The idea with Mason Jar salads is to build from the top to the bottom. Meaning your toppings go in first, then your protein and finally your choice of lettuce. So when you pour your salad out into a bowl or plate, your salad lays perfectly.

I made 3 BBQ Chicken Salads (Made with Organic Kinders BBQ) I carefully measured out how much I used to keep track of my calories/carbs. And I made 2 spicy lime shrimp salads. (Seasoned with Mrs. Dash)

How I layered my Salad:
Chopped Chives
Shredded Carrots
Sliced Strawberries
Sliced Zucchini
Red Onions
Broccoli Slaw
Chicken or Shrimp

BAM! All done!

Tip: Avocados, Boiled Eggs, Dressing, and other perishables shouldn’t be included in the salad until the day u eat it. (I learned the hard way! Lol)

ALSO! Crock pots are Gods gifts to those who hate slaving over stoves (especially during the summer). I used a slow cooker today to make my chicken breasts. Came out super tender and moist! And made the shredding process much easier!

Okay sorry for the über long post! Happy Easter!

Pesto Out! 😎✌️

© Con Poulos

Wine Wednesday: This is the quintessential beef stew. Jacques Pepin’s mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron–a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.

Recipe: Beef Stew in Red Wine Sauce

anonymous asked:

Can I ask why do you call Harry, Young Lettuce it makes me laugh when I see that tag & I wondered why you did it.

i’m glad it makes you laugh it’s inspired by this poem. shout out to eszter for showing me it, my immediate reaction was ‘this is my new harry tag’ lol

“I can stand anything,
the shrivelling of beans,
flowers dying, I can watch
the potato patch being dug up
and not shed a tear - I’m
real hard in such things.  

But young lettuce in September,
just planted, still tender,
in moist little beds, no.”  

anonymous asked:

can i have a mark-first kiss scenario? ^^ it seems like everyone loves mark hehe ^^

(Mark is just a fine dish of Americano Taiwanese mhmmmmm~)

You weren’t expecting this at all. Here you are, stuck in a closet with Mark. Mark Tuan. The boy you’ve been eyeing since forever. 

It all started when Bam Bam caught up with you after your class. “Noona, we’re having a party at our dorm. Do you wanna come?”

You thought for a moment. A party with your best friend and his group members. “Um.. what kind of party is it?”

“Just one with the members and a couple of friends. We get to invite one or two people so I decided to invite you. And only you!" 

You smiled at your younger friend. “Thanks but.. no thanks. I’d rather just go home and.. feed my pets.”

"You own two goldfish.. You don’t need to feed them a lot..”

You began to quicken your pace. “Don’t judge them just because their fish!”

“Do you not want to go because of Mark hyung?”

You stopped walking for a minute and stood there silently.

“Ohhh, so you do like hyung?” Bam Bam grinned. “Yooooo!” he began clapping his hands jumping around you. “Shouldn’t that be more of a reason to come over then?”

"Not really. I haven’t even talked to him that much. I’ve only hung out with him twice and that’s when I was with you guys for dinner. I just sat next to him and had a small conversation with him.”

“Good start though!” Bam Bam smiled, patting your back. “But hey, if talking to him is what you need help with, leave that to me. I’ve got the perfect solution.”

You weren’t exactly sure how your best friend convinced you, but you ended up going to the party anyway. The small dorm was packed with seven unfamiliar faces. You were assuming that the other members brought other friends just as Bam Bam suggested.

“Noona!” you hear as Bam Bam greets you by the door. You were about to approach him when Mark comes up behind him and slings an arm around him.

“Oh, hey,” Mark waves. You feel all tense inside but manage to wave back with a small smile. A girl walks up beside Mark. Oh goodness, she was beautiful. Probably Mark’s date. Your chances with him shot down from 50% to -500%. “Oh, yeah, this is my cousin, Amy.”

You sighed with relief as you put a hand out to shake her hand. Your chances rose back up to about 51% (that 1% boost being a confidence boost).

The party wasn’t as bad as you thought it would be. It was more of a casual party since everyone just sat around and talked while eating (courtesy of Jr who insisted everyone to try his new bulgogi recipe).

You sat down on the couch next to Mark. Feeling confident, you initiated the conversation that slowly but steadily flowed from one topic to the next. This made you like him even more. Not only was he a great talker, but he had great stories to tell. For example, you had no idea that Bam Bam, your best friend, sleep talks and even answers questions in his sleep. You were sure you were going to use this against him one day.

As the night went on, most of the guests began to leave. Soon, it was just you and the seven boys.

“Alright,” Bam Bam says as he rubs his hands together. “Now that most of the guests left, let’s have some real fun!”

"By real fun, do you mean actual fun or embarrassing fun?” Youngjae asked as you all sat around the coffee table in the middle of the room.

"Hm.. a little of both,” Bam Bam snickered. Once you all were settle down he announced the game. “Truth or dare.”

Everybody groaned, especially Jr who stood up and refused to play such a game. He decided that it was time to wash the dishes.

“Let’s see..” Bam Bam thought as he eyed everyone. “Ah.. Mark hyung! Truth or dare?”

Mark thought carefully for a moment before giving his answer. “Truth.”

Before Bam Bam could say anything, he was interrupted by Jackson. “IS IT TRUE THAT YOU WORE A DRESS WHEN YOU WERE FOUR?”

“Jackson Wang I said to never bring that up again!” Mark yelled as he swatted his friend with a nearby couch pillow.

“Wait— Is that true?” You asked as you stared at him. He looked at you with a blank face as he shrugged his shoulders, trying to ignore what just happened.

“Alright..” Bam Bam continued pointing his gaze straight at you. “Noona.. Truth or dare?”

You hesitated for a bit. You knew that whatever you were going to answer, Bam Bam was somehow going to involve Mark with it and you didn’t feel like confessing on the spot right then and there. “Um.. Dare?”

Bam Bam stood up quickly and grabbed your hand, leading you off the sofa. He took Mark’s arm in his other hand as he lead you two out of the living room and into the main closet. He shoved the two of you in there, turned on the light, and then slammed the door shut. “I dare you to kiss Mark hyung!” he screamed from the other side.

You were positive you were going to use Bam Bam’s sleep talking story against him now.

So here you are now. In a tight space with Mark. You didn’t want to make things awkward between you two, so you decided to break the silence. “Look,” you started. “I understand if you don’t want to kiss me or anything, so why don’t we just say we—”

“But.. I want to.” Mark interrupted. “I MEAN— if that’s all right with you.”

“Oh,” you gasped. “Um.. I don’t mind. BUT— I’ve never.. actually..”

“Don’t worry,” Mark smiled as he moved closer to you. “I’ll make sure your first kiss is nice.” With that being said, he inched his body closer to you, closing the distance between you two. Brushing your hair to the right side of your face, he cupped your face and went for it. He gently pressed his lips upon yours and kissed you. Soft and warm, yet tender and moist, Mark’s lips sent shivers throughout your whole body. You responded by reciprocating his actions as you clung onto his arms. He slowly pressed you against the closet’s door as he continued to liplock with you. You never knew kissing could feel this great. 

You wanted more. You tried to give him the clue by tugging him a bit closer to you. You could feel his smile on your lips as he deepened the kiss. He pressed a little harder and was a bit more aggressive.

Before you could do anything else, a voice interrupted your bliss. “Ding dong, ding dong! I’m going to open the door right now, so you crazy kids better stop making out!”

You quickly separated lips from Mark, whining a bit in the process. Mark looked at you and smiled. He quickly gave you a peck on the lips before Bam Bam opened the door. 

“So did you guys actually kiss?” Bam Bam asks as he scratches his head.

You and Mark look at each other and chuckle a bit. Mark escorts you out of the closet and as leans to Bam Bam. “A gentleman doesn’t kiss and tell,” he whispers with a wink.


Killen’s Barbecue | A Taste of Houston

Killen’s Barbecue came highly, almost emphatically recommended by realityphotography. And the best part was I would be in Pearland for work. I walked in at around 2 PM for a late lunch. Being a weekday, there was no line. Sadly, by that time, they had run out of both pork and beef ribs. So, for my three meat plate I went for brisket, sausage and pork belly. Sides were mac and cheese and slaw. Can I say the bark was amazing. Salty, smokey and peppery. It was the perfect compliment to the rich, fatty meat. The brisket was to die for - tender, moist and meaty, with just the right amount of smoke. The pork belly was super moist, fatty and tender. Sausage: crispy casing and savory filling. The bright, refreshing (no mayo!) slaw really helped cut through the meaty richness. Then the mac and cheese clobbered with more richness. It was just an awesome meal. Bring me seconds!


Plant of the Day

Thursday 3 September 2015

Graduation Day for our talented students in Writtle School of Design and horticulture - congratulations to you all and celebrate your hard work!

The rich, regal colour of Dahlia ‘Sam Hopkins’ seemed a suitable plant on a day when we shall all be looking smart. This Dahlia is part of the Decorative Group growing from a tender perennial tuber. It requires moist but well drained soil. In the south of the UK they can be mulched deeply and overwintered in the ground but normally they are lifted and stored in cool, frost free conditions.

Jill Raggett

50 Helpful Cooking Tips

Everybody can use a helping hand in the kitchen once in a while! I have been collecting tips and hints and I do hope you will enjoy finding out just how much simpler your cooking tasks can be!

  1. To peel thin skin fruits and vegetables easily, place in a bowl and cover with boiling water, let stand for one minute then peel with sharp paring knife.
  2. For an easy dressing for fruit salad, try a grated orange rind and orange juice added to sour cream.
  3. Cream won’t curdle when pour over fruits if you add a pinch of baking soda with the cream before serving.
  4. If you add a small pat of butter when cooking fruit for jams and jellies, you won’t have any foam to skim off the top.
  5. If you have a problem with fruit jellies not setting, place the jars in a shallow pan half filled with cold water, then bake in moderate oven for 30 minutes.
  6. For attractive individual butter servings, squeeze butter through a pastry bag or plastic beg onto a cookie sheet, set in refrigerator to harden.
  7. To keep your pizza crust crispy, try placing the cheese on before the sauce.
  8. To save leftover wines, freeze them in ice cube trays. They can be used for any dish you would season with wine or can be also used in coolers.
  9. Cottage cheese can be used in place of sour cream when making dips. Just place it in the blender until it is creamed.
  10. Cream cheese can be coloured with liquid food colouring as a filler for dainty rolled sandwiches. Try a different colour for each layer and slice as you would a jelly roll.
  11. Freeze red and green maraschino cherries in ice cubes. You can also do this with cocktail onions, mint leaves or green olives for martinis.
  12. French fries will be deliciously golden brown is sprinkled with flour before frying.
  13. To bake the perfect potato, rub butter over potatoes before baking to prevent skin from cracking and to improve the taste.
  14. For the best gourmet French fries, let cut potatoes stand in cold water an hour before frying. Dry well before cooking. The trick is to fry them twice. The first time, just fry them for a few minutes and drain off the grease. The second time, fry them until golden brown.
  15. To tell how old an egg is, place the egg in a pan of cold water. If it lies on its side, it is fresh – if it tilts on an angle„ its approximately 3-4 days old – if an egg stands upright, it is probably about 10 days old. It an egg floats to the top, it is old and should not be used.
  16. To easily separate an egg yolk from whites, poke a small hole in the end of an egg and drain the white through the hole. After you have drained the egg white, just crack the egg open for the yolk.
  17. To tell if the egg is hard boiled or raw, place the egg on it’s side and spin it evenly on a level surface. If it wobbles – it is raw.
  18. When you poach eggs, try adding a little vinegar and salt to the water. This will set the eggs and keep them in shape.
  19. When beating egg whites, add a teaspoon of cold water and you will almost double the quantity.
  20. Add food colouring to the water before boiling eggs, then you can tell the hard boiled ones from the fresh ones.
  21. To keep egg yolks centered while cooking hard boiled eggs – stir the water while cooking.
  22. When handling eggs or removing them from the carton, try wetting your hands first and the eggs won’t slip away.
  23. Hard boiled eggs will slice better if you wet the knife in water before cutting.
  24. To test whether hot oil is still usable, drop a piece of white bread into the pot. If the bread develops dark specks, the oil is deteriorating.
  25. Fat from soup and stews can be eliminated by dropping ice cubes into the pot. Then stir and the fat will cling to the ice cubes. Remove the ice cubes after a few seconds.
  26. When you are broiling meats, place a few pieces of dried bread in the broiler pan to soak up the dripping fat. This will eliminate the smoking fat and it also reduces the risk of the fat catching fire.
  27. Butter will go farther and have fewer calories per serving if you beat it well. This increases the volume by adding air.
  28. Cottage cheese will remain fresher for longer period of time if you store it upside down in the refrigerator.
  29. To keep cheese longer without it forming mould, place a piece of paper towel that has been dampened with white vinegar in the bottom of plastic container hat has a good seal before adding cheese.
  30. Another way to prevent mould form forming on cheese is to store it in a sealed container with two lumps of sugar.
  31. A dull knife works better to cut cheese. Warm the knife and the cheese will cut like butter.
  32. Tomatoes added to roasts will help tenderize them naturally. They contain an acid that works well to break down meats.
  33. To eliminate bacon curling, try soaking in it cold water for about 2 minutes before frying. Dry well with paper towel. If they still curl, sprinkle them with flour. And if they still insist on curling, poke some hole in them.
  34. If you scorch meats, soak it in a towel in hot water and wring out as best as possible. Cover the meat and let it stand for about 5 minutes before scraping off burned area with a knife.
  35. To prevent fat from splattering when frying sausage, try flouring them lightly.
  36. To avoid your meatloaf from cracking, try rubbing a small amount of cold water on the top and sides before placing it in the oven.
  37. If venison is soaked in a cola beverage overnight, it will not have a strong gamey flavour.
  38. Placing meats in white vinegar and water for about 5 minutes before cooking will make them more tender.
  39. To reduce shrinkage in sausages, they should be boiled for 3-5 minutes before frying.
  40. For a too-salty ham, partially bake it and drain all juices. Pour a small bottle of ginger ale all over it and bake til done.
  41. When re-heating meats, try placing the pieces in a casserole dish with lettuce leaves between the slices – they will then be tender and moist.
  42. To keep poultry from sticking to the bottom of pan, try placing few stalks of celery in the bottom to act as a rack. This will add flavour and moisture as well when cooking.
  43. To keep meatballs from falling apart when cooking, try placing them into the refrigerator for 20 minutes before cooking.
  44. To tenderize chicken and give it a unique flavour, try basting it with a small of amount of white wine while it cooks.
  45. When stuffing your holiday turkey, place a piece of cheesecloth inside the cavity before the stuffing. When you remove the cloth, the stuffing will come out at one time.
  46. Defrost a chicken by soaking in cold water, this will draw out any blood residues and will leave the breast very white.
  47. Have you ever wondered how restaurants serve very tender, moist chicken breasts all the time? They submerge the breast in buttermilk for 3-4 hours under refrigeration before cooking.
  48. When stuffing a turkey or chicken, try sealing the opening with a small raw potato.
  49. To double the freshness of fish, place it in cold water – if it floats it has recently been caught.
  50. You can thaw fish in milk. The milk will draw out the frozen taste and provides a fresh caught flavour.

Really nice recipes. Every hour.

Show me what you cooked!


trash arranged marriage au is trash. rated R for ust, dubious consent and hinted sexual content

Baekhyun wakes up with a startle and a tiny, inaudible moan. He stops breathing, trying to listen past his heart knocking angrily against his chest, to see if Chanyeol is still asleep. His husband’s breaths are even, deep and calm. His body is lax and impossibly warm against Baekhyun’s back. He seems fast asleep. Except for his hand, draped on Baekhyun’s bare chest, drawing tiny swirls on his hip in the most maddening way.

Keep reading

Recipe of the Day: Banana Muffins with Mascarpone Cream Frosting     

These moist, tender muffins brim with the essence of nutmeg, cinnamon and mashed banana! Honey-infused frosting and a sprinkling of walnuts only sweeten the deal.        


Salmon Cakes with Herbed Yogurt and Watermelon-Tomato Salad

Submitted to MasterChef by dinnerwasdelicious

Mystery Box Ingredients:
2 6oz Salmon Fillets
4 oz Bacon
1 cup Medium-Grain White Rice
16 oz Can Black Beans
1 bunch Basil
1 bunch Mint
6 oz Fage 2% yogurt
4 oz Balsamic Vinegar

The paralysis we felt staring into our first Mystery Box from Plated can only be described as Existential. There were so many choices, so many weird combinations, so many things that we wanted to eat. We were condemned to be delicious and we just didn’t know where to start. We made lists, we googled, and, after what seemed like forever, came to the conclusion:  no matter whatever we made, it was going to be fried. Then Rachel remembered a favorite dish from her childhood: Salmon Cakes

Like a crab cake but better, Salmon Cakes add a layer of crunchy goodness to the sweet, creamy fish. They’re seared on the outside to a deep, golden brown, while the inside stays tender and moist. We kept some lightness on the plate with quite possibly the freshest salad on the planet: watermelon-tomato salad, with fresh cucumbers and lots of basil and mint. The end result was hearty without being heavy and felt like the perfect meal to end a long day of playing in the sun.

Salmon Cakes
12 oz fresh wild Salmon
2 tbsp Olive Oil – plus 4 tbsp more for your frying pan
2 tbsp Greek Yogurt
2 tbsp Mayonnaise
¼ finely diced Red Onion (about 3 tbsp)
1 tbsp finely chopped Mint
1 tbsp finely chopped Basil
¼ cup Panko Bread Crumbs
1 tbsp Soy Sauce
½ tsp fresh Black Pepper

Preheat your oven to 375°. Check your salmon for pin-bones, drizzle with olive oil and roast for 15 minutes. You’ll be able to tell that the salmon is cooked when it becomes opaque and it breaks into flakes. Don’t get weirded out by the white stuff on the surface; that’s just albumin, a water-soluble protein that coagulates and squeezes its way out of the fish as it cooks.

In a medium bowl, combine the yogurt, mayo, bread crumbs, soy, and black pepper. Mix together thoroughly. Flake the salmon into the mixture, keeping it in bigger, easy to identify chunks. Fold everything together, until the salmon is well coated.

Pour 4 tbsp olive oil into a heavy-bottomed saute pan or cast iron skillet. Heat over medium-high heat until the oil just begins to shimmer. Quickly form the salmon into patties about 1 ½in thick and fry until golden and crispy– about 4 minutes on each side.

Herbed Yogurt
½ cup Greek Yogurt
2 tbsp finely diced Red Onion
2 tbsp finely diced Cucumber
1 tbsp fresh Basil, chopped
1 tbsp fresh Mint, Chopped
2 tbsp Lime Juice
Salt and Pepper to Taste

Patently not rocket surgery, dump it all in a bowl and mix it up. This pseudo-tzatziki tastes better after hanging out in the fridge for at least 20 minutes– so feel free to make it when you pop the salmon in the oven.

Watermelon and Tomato Salad
1 lb Watermelon, cut into cubes
2 cups Cherry Tomatoes, sliced in half
1 Cucumber, cut into cubes
¼ Red Onion, very finely sliced
A big handful or two of fresh Basil and Mint
2 tbsp Lime Juice
2 tbsp Balsamic Vinegar
2 tbsp Olive Oil
Salt and Pepper, to taste

The easiest salad you’ll ever make.

Prepare the watermelon, tomatoes, and cucumber. Finely slice the onion and give it a rinse in cold water. A quick rinse will take out some of the eye-watering heat from the onion. Add to your serving bowl, along with the Basil and Mint. Drizzle with lime juice, balsamic, and olive oil, and season lightly with salt and pepper.

This dish is best served cold; if your produce isn’t chilly, stick it in the fridge for a few and get ready to eat the most refreshing salad ever.


Simple Home Cooked Meal:

Citrus and Spice Marinated Grilled Lamb Loin Chops and Butter Sauteed Asparagus with Bacon  

Sunday dinner and my husband was solely responsible for these perfectly grilled chops, tender and buttery asparagus spears with (literally) bacon confetti… any excuse to incorporate bacon in a dish and we always go for it. 


2.5 lbs Lamb loin chops (1 ½ inch-thick chops)


juice of 1 lemon

juice of 2 oranges

¼ cup extra virgin olive oil

½ teaspoon powdered dried oregano leaves

½ teaspoon dried thyme

1 teaspoon cumin powder

1 Tablespoon (Mexican) Adobo Seasoning

½ teaspoon black pepper

¼ teaspoon red chili flakes (optional)

2 teaspoons sea salt (or according to taste and DO NOT USE TABLE SALT)


1 lb Asparagus spears

1 Tablespoon Butter

Crisp bacon bits (3 rashers)


- Put lamb loin chops in a large ziploc bag. 

- In a bowl, combine all marinade ingredients and pour into the ziploc bag with the lamb chops. Securely seal bag and massage the marinade into the meat. Let meat marinate for at least 30 minutes before grilling (much better to marinate overnight for the marinade to completely sip-through the meat).

- Grill (cook) loin chops according to your preferred doneness. It is very crucial to rest meat (at least 8 minutes) before serving and eating it so that meat evenly cooks and stay tender and moist. 

- Put bacon bits in a cold non-stick skillet, fry until fat renders out and bacon bits are crisp. Drain on paper towels. Set aside.

- Saute asparagus spears in butter until tender. 

- Assemble everything. Serve. Eat. Belly Happy. 

Cook’s note: Juice of citrus fruits like lemon and orange in marinades help to tenderize meat. The acid in citrus breaks down the protein fibers of meat, therefore, making it tender. And these Lamb loin chops were very tender. 

Putting oil (fat) like olive oil, garlic oil, etc. in marinades help the meat (specially when it will be grilled) stay moist and succulent as it cooks. 

You can also serve these grilled chops with Chimichurri (a herbaceous Argentinean condiment made with chopped fresh parsley, oregano (or fresh cilantro), garlic, white wine vinegar, olive oil and chili) as if you are in a Churrascaria. 

My Mint Chimichurri

handful of fresh parsley, chopped

handful of fresh mint, chopped

handful of fresh cilantro/coriander, chopped

5 cloves of garlic (from a large head), minced fine

¼ cup white wine vinegar

juice of 1 lemon

½ cup extra virgin olive oil

red chili flakes (according to taste)

salt (to taste)

- Combine all ingredients together. Serve with grilled lamb chops.

Serves 3-4 

(My recipe / Hub’s cooking and photos)